Effects of Chemical Components on the Amount of Green Tea Cream |
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Authors: | XU Yong-quan CHEN Su-qin SHEN Dan-yu YIN Jun-feng |
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Institution: | [1]Key Laboratory of Machining and Quality Control of Tea and Beverage Plants, Ministry of Agriculture/National Engineering Technology Research Center for Tea Industry/Tea Research Institute, Chinese Academy of Agrieultural Sciences, Hangzhou 310008, P.R.China [2]Shenzhen ShenbaoHuacheng Foods Co. Ltd, Shenzhen 518020, P.P.China [3]Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, P.R. China |
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Abstract: | The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine (Y=0.85, P<0.01) and polyphenols (Y=0.65,P<0.05) in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect (P<0.0 1) on green tea cream levels. Cream (g L-1)=-172.071+ 0.129×Ccaffeine+0.024×Ggallated catechins (R2=0.936). The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream. |
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Keywords: | green tea infusion chemical components amount of tea cream |
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